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	<title>Smoking Meat - The Complete How to Smoke Meat Guide</title>
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	<link>http://www.smoking-meat.com</link>
	<description>Learn to Smoke Meat with Jeff Phillips</description>
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		<title>Memorial Day Cooking Tips</title>
		<link>http://www.smoking-meat.com/may-23-2013-memorial-day-cooking-tips</link>
		<comments>http://www.smoking-meat.com/may-23-2013-memorial-day-cooking-tips#comments</comments>
		<pubDate>Thu, 23 May 2013 06:45:17 +0000</pubDate>
		<dc:creator>Jeff Phillips</dc:creator>
				<category><![CDATA[Newsletters]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[Holiday]]></category>

		<guid isPermaLink="false">http://www.smoking-meat.com/?p=13404</guid>
		<description><![CDATA[Hello newsletter friends! This coming Monday is Memorial day and in this newsletter, I am going to do my best to unleash my best&#160;smoking meat tips to help you be successful in your cooking efforts during this holiday. I set out back in 2004 to share my years of experience in smoking meat and I still have a passion for doing that today. These newsletters, the website and the forum at smokingmeatforums.com&#160;are how I am accomplishing&#160;this task&#160;and the sales of recipes and training material along with the generosity of countless thousands&#160;are what has paid and continues to&#160;pay&#160;to keep it all going like a well&#160;oiled machine. Why am I saying all of this? We are coming upon nine years of being online and when I think about the successes and the number of folks that I have been able to meet through this website and the forum, I feel extremely blessed. Now, who is ready for some Memorial Day cooking tips for the smoker? &#160; Smoking Tips for Memorial Day 2013 As always, when it starts getting close to a major holiday, my email box gets slammed with questions about smoking the food. There&#39;s just not enough hours in my day to answer every email but I will try to answer some&#160;of the general&#160;questions here in this section&#160;to help you be as successful as you can in cooking for your family and guests. I will also share some favorite&#160;links below to various articles that will help you in smoking various types of meat such as ribs, brisket, pork butt, burgers, hotdogs, bacon-wrapped fatties, and even appetizers just to name a few. Do I have to use the water pan in my smoker? Apparently a lot of you have gotten a new smoker recently and you are wondering what the water pan is for and when to use it. I am going to make this very easy for you and tell you to ALWAYS use the water pan unless you are drying meat/making jerky. The water pan serves three main purposes: It adds humidity to the air inside the smoker thereby reducing the natural drying effect of heated air. It creates a barrier between the fire and the meat to support the indirect method of cooking required for smoking meat The steam created by the water helps to maintain a more stable, low and slow temperature that is perfect for smoking meat. Most smaller backyard smokers will come with a water pan and I highly recommend that you use it. Do the wood chips need to be [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Smoked Pork Chops &#8211; Extra Thick</title>
		<link>http://www.smoking-meat.com/may-16-2013-smoked-pork-chops-extra-thick</link>
		<comments>http://www.smoking-meat.com/may-16-2013-smoked-pork-chops-extra-thick#comments</comments>
		<pubDate>Thu, 16 May 2013 10:00:30 +0000</pubDate>
		<dc:creator>Jeff Phillips</dc:creator>
				<category><![CDATA[Newsletters]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[Pork Chops]]></category>

		<guid isPermaLink="false">http://www.smoking-meat.com/?p=13366</guid>
		<description><![CDATA[Hello newsletter friends and welcome to this edition of the smoking meat newsletter where we will be discussing smoked pork chops and not just any pork chops &#8211; these are extra thick, man sized chops and this recipe will show you how to make them into something extraordinary. I don&#39;t know about you but I&#39;ve never gotten real excited about pork chops. Without gravy and a lot of sides, they&#39;ve always seemed to be a little on the dry side, not a lot of flavor sometimes and just sort of boring. These chops are brined overnight, seasoned with my rub and cooked to perfection in the smoker to produce a pork chop that is unlike anything you&#39;ve probably ever tasted. In case you can&#39;t tell, I&#39;m a little excited about these and I can hardly wait to show you how I did it! &#160; Smoked Pork Chops (Extra Thick) Brine Time: 5-9 hours &#124; Prep Time: 15&#160;minutes&#160;&#124;&#160;Cook Time: 2&#160;hours &#124; Smoker Temp: 220 F&#160;&#124; Meat Finish Temp: 150 F &#124;&#160;Recommended Wood: Apple or Cherry What You&#39;ll Need 4-6 extra thick pork chops (center cut or whatever your preference is) 64 oz apple cider (apple juice will also work) 1/2 cup kosher salt Olive oil Jeff&#39;s rub (purchase recipe here) Brining the Pork Chops You don&#39;t always hear a lot about brining pork like you do with poultry but I think it makes a big difference on things like pork chops. It adds lots of moisture to the meat and it adds flavor so it&#39;s well worth your time to do it. Add 1/2 cup of kosher salt to 1/2 gallon of apple cider and stir until all of the salt is dissolved. Once the brine is made up, place the pork chops into a large Ziploc bag sitting down in a large bowl for leak protection. Pour enough brine into the bag to cover the chops and seal them up. Be sure to press all of the air out of the bag. Place the bowl with the bag into the fridge so it can remain cold during the brining process. Let the pork chops brine for at least 4-5 hours but you can even leave them overnight if you desire. Once they are done brining, take them out of the fridge and rinse them well under cold water. Note: you will notice that they sometimes get a grey color after brining. Seasoning the Pork Chops As most of you know, my rub is extremely versatile and can be used with so many things and in [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Smoked Pulled Chicken</title>
		<link>http://www.smoking-meat.com/may-9-2013-smoked-pulled-chicken</link>
		<comments>http://www.smoking-meat.com/may-9-2013-smoked-pulled-chicken#comments</comments>
		<pubDate>Thu, 09 May 2013 04:36:08 +0000</pubDate>
		<dc:creator>Jeff Phillips</dc:creator>
				<category><![CDATA[Newsletters]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Pulled Chicken]]></category>

		<guid isPermaLink="false">http://www.smoking-meat.com/?p=13272</guid>
		<description><![CDATA[Hello and welcome to another exciting edition of the smoking meat newsletter! This week I will be walking you through a step-by-step recipe for smoked pulled chicken that I have perfected just for you. Recently I got an email from Chris, a subscriber,&#160;about smoked pulled chicken and he was telling me how it turned out to be the most amazing thing. He did it sort of like the 3-2-1 method for ribs except that it was more like 1-1-1 with beer in the pan for the 2nd&#160;part of that equation. Well, I guess I got inspired to show you my version of this wonderful dish and here it is. Thank you, Chris! If you have something that you love to do in your smoker, let me know about it and who knows, it may just inspire an entire newsletter on the subject. My wife likes most of what I cook, but pork and beef are not her favorite things.&#160;She&#39;d&#160;always rather have chicken and she absolutely loves this pulled chicken that I make, piled high on a bun with cole slaw&#160;and my barbecue sauce mixed in. If you are cooking for Mother&#39;s day, then consider making some of this for the main course or in addition to whatever else you are cooking. I feel certain that if your mom or your kids&#39; mom&#160;loves chicken, then they will go crazy over this stuff! Let&#39;s get started! &#160; Smoked Pulled Chicken Brine Time: 3 hours &#124; Prep Time: 15 minutes&#160;&#124;&#160;Cook Time: 3&#160;hours &#124; Smoker Temp: 230 F&#160;&#124; Meat Finish Temp: 170 F &#124;&#160;Recommended Wood: Mesquite What You&#39;ll Need 5 lbs of chicken thighs, about 24&#160;pieces (I like the boneless, skinless variety) Brine (recipe below) Yellow mustard or Olive Oil (optional) Jeff&#39;s Rub (purchase recipe here) Large buns (for the sandwich) Creamy coleslaw Jeff&#39;s barbecue sauce recipe&#160;(purchase recipe here) Making the Brine 1/2 gallon water 1/2 cup kosher salt 1/2 cup dark brown sugar 3 TBS Louisiana hot sauce &#160; ​​ Pour the salt into the water Note: you might notice that the salt is not &#34;white&#34; like normal. I used some smoked salt that I had made up a while back which tends to be a light brown color. Mix well until the salt is completely dissolved. Usually the water becomes clear when the salt is dissolved but since this is smoked salt, the water became a sort of pink color. Brining the Chicken 24 boneless, skinless chicken thighs Note: I used the boneless, skinless chicken thighs which is fine but if you do not protect them a [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Smoked Chicken Quarters with Beer BBQ Sauce Glaze</title>
		<link>http://www.smoking-meat.com/may-2-2013-smoked-chicken-quarters-with-beer-barbecue-sauce-glaze</link>
		<comments>http://www.smoking-meat.com/may-2-2013-smoked-chicken-quarters-with-beer-barbecue-sauce-glaze#comments</comments>
		<pubDate>Thu, 02 May 2013 07:23:13 +0000</pubDate>
		<dc:creator>Jeff Phillips</dc:creator>
				<category><![CDATA[Newsletters]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Chicken quarters]]></category>

		<guid isPermaLink="false">http://www.smoking-meat.com/?p=13249</guid>
		<description><![CDATA[Hello friends and welcome to this edition of the smoking meat newsletter. One of the things I really enjoy doing on the smoker are smoked chicken quarters and I have to say that I find myself doing these fairly often and especially if my wife has any say-so in the menu. It just so happens that they are quick,&#160;easy, and very tasty and I am happy to show you my fool proof method for making these turn out great every time. I highly recommend brining these as I do with most poultry and I will, of course, walk you through that process in the article below. These were no ordinary chicken quarters though and&#160;with this batch, I decided to try something a little different in getting the rub up under the skin and it worked like a charm. I also used my own sauce recipe to make a beer barbecue glaze which I applied a couple of times during the smoking/cooking process and it was a winner as well. If you did not get the previous&#160;newsletter on smoking a stuffed salmon, you can read it HERE. &#160; Smoked Chicken Quarters Brine Time: 2 hours &#124; Prep Time: 20 minutes&#160;&#124;&#160;Cook Time: 2.5&#160;hours &#124; Smoker Temp: 225&#160;F &#8211; 240 F&#160;&#124; Meat Finish Temp: 165&#160;F &#124;&#160;Recommended Wood: Pecan or Cherry What You&#39;ll Need 10 lbs of chicken quarters, about 13 pieces 1/3&#160;can of beer (the cheap stuff is fine) Jeff&#39;s Rub (purchase recipe here) 1/2 stick butter (4 TBS) Brine (recipe below) Jeff&#39;s barbecue sauce recipe&#160;(purchase recipe here) Turkey baster Foil pan (optional but keeps the work area a lot cleaner) ​​ I highly recommend brining the chicken pieces and while you don&#39;t have&#160;to do this, it will make the chicken more juicy and it adds some flavor to the chicken meat itself. If you choose to brine, here&#39;s how to do it. Otherwise, skip on down to the preparation instructions below. How to Brine&#160;the Chicken Quarters Mix up your brine following the basic recipe below. Place the chicken in a large Ziploc bag or a lidded plastic or glass container. Pour the brine over the chicken and place it in the fridge for 2 hours. Once it&#39;s done brining, rinse the chicken really good under cold water. Basic Brine Recipe 1 gallon water 1 cup of kosher salt 3/4 cup of brown sugar (dark brown is best but light will work) I like to use the basic recipe but if you want to add fruit juice, beer, wine, hot sauce, Zesty Italian dressing to the mix you [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Stuffed and Smoked Salmon</title>
		<link>http://www.smoking-meat.com/april-25-2013-stuffed-smoked-salmon</link>
		<comments>http://www.smoking-meat.com/april-25-2013-stuffed-smoked-salmon#comments</comments>
		<pubDate>Thu, 25 Apr 2013 05:22:59 +0000</pubDate>
		<dc:creator>Jeff Phillips</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Newsletters]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[updated]]></category>

		<guid isPermaLink="false">http://www.smoking-meat.com/?p=13169</guid>
		<description><![CDATA[This week I am going to show you how to smoke a salmon but in a slightly different way. It will be a stuffed smoked salmon, stuffed with lump&#160;crab meat, walnuts, brie and other wonderful things. Smoked salmon is easy&#160;and you will also find that it does not take much time to do. In as little as 4 hours, you can brine, dry, prepare, stuff and smoke a salmon for dinner and that is pretty fast fixing when it comes to smoking meat. Many of you have asked for some fish recipes so there you go! If you did not get the previous&#160;newsletter on some of my favorite smoked appetizers and finger foods, you can read it HERE. &#160; Stuffed Smoked Salmon This stuffed smoked salmon recipe is extremely easy to make and smokes up quick. I do not cover&#160;brining&#160;the fish in this recipe and I cook it at normal smoking temperatures however,&#160;many folks recommend brining and using slower or augmented cooking methods&#160;to keep the white fat from cooking out of the fish. If you want to brine, you can do so for about an hour or so using a basic brine recipe found HERE&#160;then allow the fish to dry for an hour or two in the fridge or you can speed up the process by putting a fan on the fish for about 20 minutes or so&#160;before smoking to allow a sticky surface to form on the outside of the fish (called a pellicle). It is believed that this sticky surface helps the smoke to adhere to the meat better. Prep Time: 45&#160;minutes&#160;&#124;&#160;Cook Time: 45-60 minutes&#160;&#124; Smoker Temp: 220&#160;F&#160;&#124; Meat Finish Temp: 145&#160;F Recommended Wood: Hickory or Pecan Ingredients Salmon filet, skin removed is best Stuffing mixture (recipe below) Jeff&#39;s Rub (purchase recipe here) Instructions Place salmon filet on cutting board or other cutting surface Note: I removed the skin of this salmon using a very sharp knife. If you are not comfortable skinning the fish, you can omit this step or you can ask your butcher to do it for you. They are usually happy to oblige on things like this. Cut the filet into pieces that are about 2 inches wide Cut a groove lengthwise into the pieces of salmon for holding the stuffing.&#160; Note: Cut as deep as you can without going all the way through then pull apart to accept the mixture. The pellicle Put a fan on the fish for about 20 minutes to dry the outside a little which will create a nice sticky surface called the pellicle. [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>More Smoked Appetizers &amp; Finger Foods</title>
		<link>http://www.smoking-meat.com/april-18-2013-more-smoked-appetizers-and-finger-foods</link>
		<comments>http://www.smoking-meat.com/april-18-2013-more-smoked-appetizers-and-finger-foods#comments</comments>
		<pubDate>Thu, 18 Apr 2013 03:48:41 +0000</pubDate>
		<dc:creator>Jeff Phillips</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Newsletters]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[updated]]></category>

		<guid isPermaLink="false">http://www.smoking-meat.com/?p=13077</guid>
		<description><![CDATA[&#160;I get a lot of requests for smoked appetizers and finger foods to serve at parties or just as a snack while your guests wait on the main attractions. Well, I&#39;ve been working on a few of my own and searching all over for others that I can try and I am prepared to show you some of them in this newsletter. I love appetizers.. maybe as much as any other part of the meal and one of my favorites are the stuffed jalapenos which I am redoing in this newsletter to show you a variation or two on my previous recipe from the last newsletter I did on smoked appetizers and party foods. If you know of some smoked apps that are not listed here or perhaps that you have come up with, I&#39;d love to give them a try. Send them to me using my contact form or you can post them in the comments below for all to see. I&#39;m getting hungry so let&#39;s get started! By the way, if you did not get the previous&#160;newsletter on making smoked brisket nachos, you can read it HERE &#160; More Smoked Appetizers Below I will show you how to make pig candy, dragon tongues, bacon wrapped sausage links, my very own pulled pork scoops and of course, some new ways to make ABT&#39;s so that they are friendly for everyone, even the kids.&#160; Pig Candy Traditional pig candy is simply bacon coated with a mixture of brown sugar and cayenne but I (of course) took it a step further and used my rub on it first for that &#34;kick&#34; then once that settled in real good, I sprinkled brown sugar on top of that. Let&#39;s just say that it got lots of compliments from my testers. I did &#160;try some the traditional way and then some my way and everyone agreed that the kind with my rub + the straight brown sugar on top was the bomb! Prep Time: 15&#160;minutes&#160;&#124;&#160;Cook Time: 2&#160;hours &#124; Smoker Temp: 225&#160;F &#8211; 240 F&#160;&#124; Meat Finish Temp: 160 F Recommended Wood: 50:50 Oak/Apple Mix Ingredients Bacon Jeff&#39;s Rub (purchase recipe here) Dark brown sugar Instructions Place bacon on cutting board and sprinkle rub on it. Once the rub gets a wet look to it, generously sprinkle brown sugar on the bacon. If you have bradley racks, I recommend laying the bacon on the rack before adding the rub and brown sugar to minimize &#34;fall off&#34; of the brown sugar. Place the bacon on a cookie sheet or Bradley rack [...]]]></description>
		<wfw:commentRss>http://www.smoking-meat.com/april-18-2013-more-smoked-appetizers-and-finger-foods/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Smoking a Small Brisket Flat for Nachos</title>
		<link>http://www.smoking-meat.com/april-11-2013-smoking-small-brisket-flat-for-nachos</link>
		<comments>http://www.smoking-meat.com/april-11-2013-smoking-small-brisket-flat-for-nachos#comments</comments>
		<pubDate>Thu, 11 Apr 2013 04:20:15 +0000</pubDate>
		<dc:creator>Jeff Phillips</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Newsletters]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[Brisket]]></category>
		<category><![CDATA[updated]]></category>

		<guid isPermaLink="false">http://www.smoking-meat.com/?p=12969</guid>
		<description><![CDATA[&#160;Hello and welcome to this edition of the smoking meat newsletter where we are talking about smoked brisket and how to use those&#160;tender, juicy, succulent morsels of goodness on smoked brisket nachos. In this newsletter I will show you how to smoke cook&#160;a very small 4-lb brisket using the best method so that it is tender, juicy and perfect for using on nachos or whatever the occasion calls for. I have always loved nachos and it happens to be one of the things that I love to eat when we go to a game but there is a way to step up the game on nachos and make them even better (imagine that!) by using leftover pieces of smoked brisket. I don&#39;t always use leftover brisket for this.. I sometimes smoke a brisket especially for this occasion and the end result is worth every hour of labor that went into it. When it comes to smoked brisket, think outside the box sometimes and try using it in some of your traditional recipes. You&#39;ll be surprised at how good it is. By the way, if you did not get the previous&#160;newsletter on how to smoke beef jerky, you can read it HERE &#160; Smoking the Brisket Prep Time: 20 minutes&#160;&#124;&#160;Cook Time: 8&#160;hours &#124; Rest Time: 2 hours Smoker Temp: 240 F&#160;&#124; Meat Finish Temp: 195-200&#160;F Recommended Wood: Pecan or Cherry I normally smoke larger briskets that are untrimmed (packer briskets) however, I have had lots of questions recently about the smaller trimmed versions and so, in an effort to be relevant, I purchased one that was 3.92 lbs&#160;and set out to make it tender and juicy. I also wanted to make sure I had a good handle on the timing of the smaller briskets. In additon,&#160;I saw this as an opportunity to not only show you how to smoke a smaller sized brisket that had been heavily trimmed but to give you one of my favorite ways to use brisket in a tradional recipe. What You&#39;ll Need 3-4 lb brisket (or larger if you prefer) 6-8 garlic cloves 16 oz Beef Broth Jeff&#39;s Rub (purchase recipes) Jeff&#39;s sauce Prepping&#160;the Meat I have different ways of preparing briskets some of which involve&#160;injecting, marinating overnight or even doing nothing other than a good rub right before it goes into the smoker. On this brisket, I wanted to infuse some garlic flavor into the meat and to do this, I make multiple punctures or incisions into the meat so that I could stuff garlic cloves down into the center [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>How-to Make Beef Jerky</title>
		<link>http://www.smoking-meat.com/april-4-2013-how-to-make-beef-jerky</link>
		<comments>http://www.smoking-meat.com/april-4-2013-how-to-make-beef-jerky#comments</comments>
		<pubDate>Thu, 04 Apr 2013 06:04:48 +0000</pubDate>
		<dc:creator>Jeff Phillips</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Newsletters]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[Jerky]]></category>
		<category><![CDATA[updated]]></category>

		<guid isPermaLink="false">http://www.smoking-meat.com/?p=12908</guid>
		<description><![CDATA[&#160;This week I am going to show you how to make beef jerky and I am going to share the marinade that I use and a few tips and tricks to help you be successful. If you have never made beef jerky before then you might have the erroneous idea that it is difficult or that you need special equipment to make it but, on the contrary, you can make it with a smoker,&#160;your home oven or a dehydrator and with the help I am going to give you in this newsletter, it will be way better than anything you can purchase in the store.. I guarantee it! I have made multiple (umpteen) batches of this beef jerky recipe to perfect the process and you are the lucky recipients of all of that hard&#160;work, time and dedication. Let&#39;s just say, I don&#39;t want any more beef jerky for a while! &#160; How to Make Beef Jerky Disclaimer: This beef jerky recipe does not use the traditional cure and therefore must be cooked to 160 degrees F fairly quickly before it is dried and must maintain 140 degrees F or above while it is drying. It also requires refrigeration in order to keep it safe once it is finished drying. Per the USDA, this is a completely acceptable method and is how I choose to do it personally. I do not store it for more than a few days and this method works for me. If your needs differ from mine&#160;or you need extended&#160;storage times, you will have to do some research and add the correct amount of cure to this recipe in order to keep it safe for you. I may choose to do a newsletter on cured beef jerky sometime in the future. Prep Time: 30 minutes &#124; Marinade Time: 24 hours &#124;&#160;Cook Time: 6-10 hours Smoker Temp: 170-180 F&#160;&#124; Meat Finish Temp: 160&#160;F Recommended Wood: Oak, Hickory or Pecan What You&#39;ll Need 3 lbs eye of round or similarly lean beef Low-sodium soy sauce (you can use regular but I prefer less salty beef jerky) Bourbon or whiskey (alcohol evaporates but leaves great flavor behind) Honey Jeff&#39;s Rub (purchase recipes) Jeff&#39;s sauce About the Meat I always use eye of round but you can also use top round, bottom round and possibly others. The eye of round is lean, has a small bit of fat on the&#160;top but it is easily trimmed off leaving you with the best meat for beef jerky in my opinion. The butcher will usually slice this for you [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Smoked Leg of Lamb</title>
		<link>http://www.smoking-meat.com/march-28-2013-smoked-leg-of-lamb</link>
		<comments>http://www.smoking-meat.com/march-28-2013-smoked-leg-of-lamb#comments</comments>
		<pubDate>Thu, 28 Mar 2013 08:40:22 +0000</pubDate>
		<dc:creator>Jeff Phillips</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Newsletters]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Leg of Lamb]]></category>
		<category><![CDATA[updated]]></category>

		<guid isPermaLink="false">http://www.smoking-meat.com/?p=12818</guid>
		<description><![CDATA[&#160;Easter is upon us and this year we are doing smoked leg of lamb with a really nice twist. It is boneless, butterflied, stuffed with cream cheese, jalapenos and crumbled bacon and I have to say that this was the most Easter worthy lamb I have done so far. You still&#160;have time to find a leg of lamb for smoking for this weekend and even if you or your family thinks you do not care for&#160;lamb, this might just change your mind about lamb altogether. If your mind is completely made up against lamb this Easter or perhaps ANY Easter for that matter, then I have plenty of great recipes here on the site that are great when the family gets together for a special time and I will share a few of those links with you as well. Let the fun begin! The Lineup Smoked Leg of Lamb Recipe&#160;&#124; Other Holiday Favorites &#160; Smoked Leg of Lamb Prep Time: 30 minutes &#124;&#160;Cook Time: 2.5 hours* Smoker Temp: 225 F &#124; Meat Finish Temp: 135 F Recommended Wood: Oak/Cherry mix What You&#39;ll Need 4-5 lb Leg of lamb, boneless and&#160;butterflied (usually the butcher will do this for you if you ask) Cream cheese, 8oz package, softened 1 jalapeno, cleaned,&#160;seeded and chopped 1/4 cup of crumbled bacon Olive oil, extra virgin Jeff&#39;s Rub (purchase recipe) Butchers twined Make&#160;Stuffing for Smoked Leg of Lamb Mix cream cheese, jalapenos and bacon crumbles together in a medium sized bowl and combine well to make the stuffing that will go inside of the leg of lamb. Set the mixture aside for a few moments. Place leg of lamb on countertop and unwrap, remove netting (if any) and lay it out as flat as possible. Note: if there are any large areas of meat, make shallow cuts into it so that you can lay it out flat. Sprinkle a little of my rub onto the inside of the leg of lamb Spread the cream cheese mixture onto the inside surface of the leg of lamb. Roll the lamb up as tightly as possible and tie with butchers twine. Note: There is a right way to do this but don&#39;t fret if you are not a pro at tying up meat. The objective is to hold the lamb and stuffing together while it cooks. If you have to do multiple pieces of string and a separate knot for each one then that will work just fine. If you really want to learn how to do this correctly, there are lots of videos [...]]]></description>
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		<item>
		<title>Smoked Eggs</title>
		<link>http://www.smoking-meat.com/smoked-eggs</link>
		<comments>http://www.smoking-meat.com/smoked-eggs#comments</comments>
		<pubDate>Thu, 21 Mar 2013 07:59:44 +0000</pubDate>
		<dc:creator>Jeff Phillips</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Cold Smoking]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[updated]]></category>

		<guid isPermaLink="false">http://www.smoking-meat.com/?p=12633</guid>
		<description><![CDATA[Did you know that you can easily make smoked eggs in your home smoker? Yes you can and to me, the smoked flavor really sets them off. I am not one to eat boiled eggs however, with the smoky flavor on these, I will sit down and eat several. They can also be made into deviled eggs, egg salad etc. and the smoke really compliments the recipe. The first thing you want to do is to boil the eggs for but don&#39;t get them over done. Try to boil them so that they are just to the point of being done but no more. At that point, peel the eggs carefully so that you do not mess up the white stuff. Lay the boiled and peeled eggs on a Bradley rack to make it easy to carry them to and from the smoker. They can even stay on the rack while they are smoking due to how it&#39;s made. &#160; Setup the smoker for cooking at very low temperatures since you only need to smoke the eggs rather than cook them. The lower the better but as high as 200 degrees will also work since you are not leaving them in there very long. Place the eggs in the smoker for about 30 minutes. Use pecan, cherry, oak, whatever smoking wood you have available and it will be good. &#160; I cut one open and while the brown only permeated to about 1/16 below the surface, you could taste the smoke throughout. &#160; I have heard of folks smoking eggs right through the shell but I always peel them first. I want that smoke to really make it&#39;s mark on the eggs. For a rare treat, smoke the eggs then pickle them.]]></description>
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		<slash:comments>8</slash:comments>
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